1 eggplant, unpeeled, about 1-1 1/4 pounds 1 tbsp. olive oil Ground pepper Sprinkle of Salt Italian Blend dried spices 2 slices part skim Mozzarella cheese 2 slices multi-grain country bread 2 tbsp. chopped, fresh basil 4 tbsp. balsamic vinegar 1 glove garlic, pressed 1/2 cup fire roasted red peppers, chopped
Slice eggplant into rounds and lay out on foil or baking sheet that had been seasoned with 1/2 tbsp. olive oil, salt, pepper, and spices. Now season the tops of eggplant with remaining olive oil, salt, pepper, and spices. Broil under high heat for 3-5 minutes, each side. In the meantime, add basil, garlic, and balsamic vinegar in a bowl and mix. Let this stay at room temperature. Once eggplant are done, toast bread and top with cheese under the broiler for about 1-2 minutes. Take bread out and place 4-6 rounds of eggplant on each slice and top with red pepper relish. Enjoy!